Oct 11, 2006

Frozen shrimp and jarred roasted red peppers can transform Basic Spaghetti Sauce into something that tastes like you've cooked for hours. The roasted peppers might give the dish enough salt, so taste before you add salt to anything but the pasta water.

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Directions

In a large pot of salted boiling water over medium-high heat, cook the pasta according to package directions. Drain and set aside.

While the pasta cooks, combine the sauce and roasted red peppers in a blender and puree until smooth. Transfer the sauce to a medium pot and heat through over medium-low heat.

In a large skillet over medium-high heat, heat the oil. Salt the shrimp lightly, if desired, being careful not to crowd the skillet. (You might have to cook the shrimp in 2 batches.) Cook for 2 to 3 minutes, turning the shrimp once, until they begin to turn pink on both sides. They will not be cooked through. Add the heated sauce, reduce the heat to medium-low, and let the shrimp finish cooking, about 3 to 4 minutes.

Transfer the cooked spaghetti to a large serving bowl and top with the shrimp and the roasted red pepper sauce. Serve immediately.

This preparation of the summer classic is fussier than stewing everything in one pot, but by cooking two of the vegetables separately — zucchini and eggplant, those most prone to sogginess — you keep their textures distinct.

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Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . Replies to those posts appear here, as well as posts by staff writers.